Wednesday, August 27, 2008

CSA Report - Vegetable Daze

The tomatoes have arrived in full force and I'm glad, but I'm going to be away this weekend and I'm afraid they'll all go bad. (That was some poor, unintentional poetry, right there.) I don't think I'll have time to peal, seed, chop and freeze them tonight, either. So it looks like I might be carrying them with me. I think everything else will keep until I get back on Monday and can cook/freeze it all. This is what's filling my refrigerator today:

  • 2.5 lbs green beans (includes additional half-share)
  • 1 lb chard (includes additional half-share)
  • 3 large tomatoes, 3 large plum tomatoes and a handful of a type that are the same shape as regular tomatoes but much smaller (4.5 lb)
  • 1 small head garlic
  • 1 extra-large zucchini (free choice item)
  • 1 small yellow squash (.5 lb)
  • 1 small cucumber (.5 lb)
  • 1 JalapeƱo pepper
  • 2 small green peppers
  • 1 small head lettuce
  • abt. 4 large stems basil
  • 2 sprigs oregano
  • 1 sprig sage
I'm thinking some salsa might be in my future, if I can keep those tomatoes through the weekend. The basil will make good pesto, although I still have some in the freezer from last season. That extra-large zucchini won't be good for much other than zucchini bread, so, woe-is-me, I guess I'll have to bake some. If anyone knows a good zucchini bread recipe, I'd be happy to hear it, especially if it's reduced-fat or reduced-sugar.


kat said...

that is one good haul!

Angie Ledbetter said...

I love zucchini this way:

Cut into fry-sized strips, sprinkle on garlic powder, salt & pepper. Put in a zippered plastic bag. Pour in some olive oil and lemon juice. Awesome on the grill or little indoor grill.

Anonymous said...

My mother has a fabulous chocolate zucchini cake recipe. Alas, it is neither reduced-fat nor reduced-sugar. :(

Anonymous said...

I am jealous of your CSA yet again!
As for zucchini bread, my recipe calls for a whole lot of sugar and chocolate. I really think that's what makes it tasty. Although, I think it would be fun to make an apple-zucchini bread (especially since apples are popping up in farmer's markets now) and I'm sure that would be significantly healthier and also very tasty.

Melody said...

If you don't have time to bake or want to heat the oven up - shred your zucchini into 2 cup portions (typical bread recipe requirement) and freeze them. Bake away this winter.

Ami said...

Kat - It sure is! Especially for one person. Can't wait to see what's in my share this week.

Angie - That sounds delicious and I'll definitely try it this week.

Betsy - I might like to try that recipe anyway. It sounds yummy!

Tiffany - It's OK, I'm jealous of your Farmers' Markets. :) I also found a zucchini bread recipe that's low in fat and sugar and tastes great. A post about it is coming soon.

Melody - Thanks for the tip. I actually did both because I had so much zucchini. I made two loaves, froze enough for two more, and still had a little left over. :)

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